Authentic Sichuan Mapo Tofu

Ingredients

• 450 grams Soft or Silken Tofu, cut into 1-inch cubes
• 100 grams Ground Beef (traditional) or Pork
• 2 tablespoons Pixian Doubanjiang (Fermented Broad Bean Paste)
• 1 tablespoon Douchi (Fermented Black Beans), rinsed and chopped
• 1 teaspoon Sichuan Peppercorns, toasted and ground
• 1 tablespoon Chili Flakes or Chili Oil
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 cup Chicken Broth or Water
• 2 tablespoons Cornstarch Slurry (1 part starch to 2 parts water)
• 2 stalks Green Onions, chopped
• 1 teaspoon Light Soy Sauce

Instructions

1. 1

   Blanch the tofu cubes in lightly salted simmering water for 2 minutes to strengthen them, then drain carefully.

2. 2

   Heat oil in a wok over medium heat and fry the ground beef until crispy and brown.

3. 3

   Add the Doubanjiang and fry until the oil turns a bright red color and becomes fragrant.

4. 4

   Stir in the ginger, garlic, fermented black beans, and chili flakes, cooking for 30 seconds until aromatic.

5. 5

   Pour in the chicken broth and soy sauce, bringing the mixture to a gentle simmer.

6. 6

   Carefully slide the tofu cubes into the wok, simmering for 3-5 minutes to allow the flavors to penetrate.

7. 7

   Slowly pour in the cornstarch slurry in three stages, stirring gently with the back of a ladle until the sauce thickens.

8. 8

   Transfer to a bowl, sprinkle generously with the toasted Sichuan peppercorn powder and green onions, and serve immediately.